the_information_nexus/docs/food_related/Sopa de Frijol.md

Pinto Bean Soup (Sopa de Frijol)

Ingredients:

• 1 lb pinto beans, rinsed and soaked overnight
• 1 white onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 ham hock or bacon strips, chopped (optional)
• Salt and pepper to taste
• 6-8 cups water or chicken broth
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preparation: Drain and rinse the soaked beans.
2. In a large pot, if using, cook bacon until crisp or add ham hock.
3. Add onion, and sauté until translucent.
4. Add garlic, tomatoes, and cumin.
5. Incorporate the beans and water or broth.
6. Add bay leaves.
7. Bring to a boil, reduce heat, and simmer for 2-3 hours, or until beans are tender.
8. Once done, you can blend the soup for a smoother consistency or leave it chunky.
9. Season with salt and pepper. Add cilantro just before serving if desired.

Variations:

1. Creamy Soup: After the beans are tender, blend the soup with an immersion blender or in batches in a standard blender. Return to the pot and heat through.
2. Spicy Soup: Add 1-2 chopped jalapeños or serrano chilies during cooking.
3. Vegetable Bean Soup: Add chopped bell peppers, zucchini, and carrots for a hearty vegetable soup.
4. Smokey Soup: Add a touch of smoked paprika or a chipotle chili for a smoky flavor.
5. Toppings: Serve the soup with avocado slices, tortilla strips, and a dollop of sour cream on top.